β-cyclodextrin encapsulation of Heracleum persicum essential oil for improved stability, controlled release, and food-related biological applications

Heracleum persicum essential oil (HPEO) exhibits antioxidant and antibacterial activities, but its application is limited by volatility, poor aqueous solubility, and low stability. To address these limitations, HPEO was encapsulated in β-cyclodextrin (β-CD) to form inclusion complexes (HPEO/βCD-ICs). Three HPEO/β-CD mass ratios (10:90, 15:85, and 20:80, w/w) were investigated to evaluate the effects of formulation composition on encapsulation performance and physicochemical characteristics. The resulting HPEO/βCD-ICs exhibited mean hydrodynamic diameters of 397 to 593 nm and polydispersity index values below 0.3. The 15:85 formulation was selected for further investigation based on its highest zeta potential (+ 58.3 ± 1.95 mV), together with an acceptable particle size and encapsulation efficiency. FT-IR spectroscopy, X-ray diffraction, and thermal analyses provided complementary evidence supporting inclusion-complex formation and changes in thermal stability following encapsulation. Encapsulation improved the preservation of antioxidant activity during 30 days of storage under light and dark conditions. Moreover, encapsulation reduced the minimum bactericidal concentrations against Escherichia coli and Staphylococcus aureus . HPEO release increased with temperature and relative humidity (RH), reaching 28.1% after 15 days at 40 °C and 75% RH. Release kinetics were generally well described by the Weibull model. Overall, β-CD inclusion complexation represents a promising approach to improving the storage stability and antibacterial performance of HPEO, supporting further investigation of its potential applications in food preservation and active packaging.